Hey guys I have learned more in the past week than in years of failures.Waltons IS my go to place for information and supplies.Thanks
@davek93846 жыл бұрын
There is a mention at ~6:15 "Load the casings in the proper direction." Can you clarify?
@Waltonsinc6 жыл бұрын
Hi Dave, Yes, the casings are directional. If you have a new strand you will see one end look just like the thumbnail for this video, totally opened, that is the end that gets loaded onto the stuffing tube. The other end will be pressed down and the entire opening will not be visible. If for some reason the closed or opened end is not easily identifiable you can determine which end to load by looking at the way the collagen "stacks". They almost look like bowls stacked into each other, the part that would be the bottom of the bowl would be loaded on the stuffing tube. Let us know if you have any other questions!
@davek93846 жыл бұрын
Thanks! Never would have thought the direction mattered, appreciate the info.
@acompanyalf6 жыл бұрын
Dave K Hi ‘57
@donhendershot97056 жыл бұрын
Great information. Thank you! Please slow down the presentation to make it more intelligible. I had to stop and replay sections several times to 'get' what was being stated!
@Waltonsinc6 жыл бұрын
Thanks Don, we now also try to put a full script of the information we have presented on meatgistics.com to help with the fact that both Austin and I talk a little fast sometimes. We have concentrated on getting better at this in our newer videos.
@dav10995 жыл бұрын
I slow the speed down to 0.75 and it is better .
@eagletrek32 жыл бұрын
Do you have sheep casing
@fredbear2053 жыл бұрын
Excellent video!
@deonmariepatrice30053 жыл бұрын
How can I get your product to trinidad
@JudiChristopher4 жыл бұрын
Excellent Video... He did such a GREAT job!
@mikecollins5146 Жыл бұрын
How well do these casings grill, my past experience with collagen casings didn’t go so well, the brats split open once hitting the grill grate . Grill temp was at about 375 to 400 degrees
@jamessolway30994 жыл бұрын
Do you deliver to Australia
@SheilainFlorida4 жыл бұрын
Awesome video, thanks!
@deonmariepatrice30053 жыл бұрын
Hi good day. What type of casing would you suggest to use in blood pudding production. The final product has to be boiled so the casing has to be able to withstand that.
@leshopkins454 жыл бұрын
Do I have to prick air holes out of casings!
@belladoreen59194 жыл бұрын
I nèed cassings. How can i buy am from East Africa 🇹🇿
@rlcwallpapers4 жыл бұрын
Can you put fresh cashing sausages in the freezer and for how long I can keep them there?
@mahfuzurrahman-kv1pq2 жыл бұрын
Any halal options ?
@jaymonddardino33826 жыл бұрын
Just the info I needed. Thanks!
@Dmenbiker5 жыл бұрын
Why... "The proper direction" when loading collagen casings... What is affected if you load casings the opposite direction.. Do they break easier or something ???
@Waltonsinc4 жыл бұрын
Even if you load them the wrong way they aren't prone to many more blowouts, it has to do with pushing the casing out vs pulling it off. Being loaded backwards can create extra tension and "swirls" inside the stick, it's not going to make a big difference when home processing!
@Dmenbiker4 жыл бұрын
@@Waltonsinc Thank you for the explanation...
@khussainlalu69785 жыл бұрын
Is this college cassings hallal products
@brawneyfrank5 жыл бұрын
I made some snack sticks using 2 parts venison , 1 part beef, 1 part pork,and high temp cheese and came out dry.What can I do to correct this ?
@Waltonsinc5 жыл бұрын
The 3 things I would recommend are to make absolutely sure that you are getting good protein extraction. This will prevent the fat from rendering out during the smoking process. To the same end, you can add a binder which will help, Super Bind is my current favorite, it has Carrot Fiber and Potato Starch. So you get the water holding capacity of the Carrot Fiber and the Potato Starch will gel at around the same temperature that the meat starts to expel its water, so it absorbs it and keeps it in your stick. The third thing I would recommend is follow our smoking schedule for snack sticks and add moisture to your smoker. For the moisture check out our Cured Sausage 205 Advanced Thermal Processing video.
@danthomas71804 жыл бұрын
Also make sure you don't over cook
@neiljohnson48647 жыл бұрын
Hi, thank you very much for the tutorial. I was wondering however if you might be willing to post exact instructions on a cooking cycle in a four trolley smokehouse. I do not smoke my sausage, but when using natural casing I did redden till a core of 36 degrees Celsius, and then steam with a Delta 25 degree program till I achieved a 78 degree Celsius cabinet and a 72 degree Celsius core. Obviously I had to change this with Collagen, but my results have been erratic and rather costly. I achieved 3 consecutive cooks with minimal bursting followed by 4 consecutive cooks of plus 60% bursts in the cooker. I cook a 1 metric tonne batch per cook. The loss was significant enough for me to run the other way and never look back. But am willing to stick it out and give it another try. Please help.
@Waltonsinc7 жыл бұрын
Hello Neil, There are just too many variables to be able to provide a satisfactory answer to this, humidity, seasoning and type of meat would all come into play. Sorry!
@neiljohnson48647 жыл бұрын
Thanks for the reply, I was told elsewhere to apply a dry heat for at least 40 minutes at 0 percent humidity so will attempt that on Monday.
@cazek4454 жыл бұрын
But i've hanged a fresh casing without it breaking???
@Waltonsinc4 жыл бұрын
Yes, fresh "can" hang in a smokehouse sometimes but if you try to go with a longer "run" they aren't strong enough and can break under their own weight.
@cazek4454 жыл бұрын
@@Waltonsinc Well i've hung a pretty big one (around 0.7x bigger then this imgur.com/a/Bxa4ERZ) and i've had no problems... Didn't break at all...
@cazek4454 жыл бұрын
@@Waltonsinc You know what, i'll just send the sausage in question. The size of the sausage is (a guess) like 20-30cm. imgur.com/a/31AjXpy
@Waltonsinc4 жыл бұрын
Nice pic, I would say two things helped you out here. The length of the sausage on either side isn't very long, we are more concerned when it would be 3+feet on either side of the smoke stick. Plus, I think hanging it from the open end might actually give it more stability as the meat isn't pushing down towards the open ends. That second one is just a guess though!
@Sakmaquil5 жыл бұрын
What kind of collagen are the casings made from
@Waltonsinc5 жыл бұрын
These are from cow hides.
@Sakmaquil5 жыл бұрын
@@Waltonsinc YIPPY YAHOOOOOO.....
@Waltonsinc5 жыл бұрын
We all happy that pleased you that much!
@cthao5597 жыл бұрын
Which of those casings can I use for smoked kielbasa
@johnkaub76853 жыл бұрын
natural and collagen 32mm
@rogermayday89528 жыл бұрын
do you guys carry curved collagen casings?
@Waltonsinc8 жыл бұрын
We stock one variety of curved collagen casings, in a 32mm size, but they are also available from a 20mm up to a 43mm. For quantity and pricing, please email us at cs@waltonsinc.com or visit www.waltonsinc.com/contacts/ to submit a request for pricing and more information.
@rogermayday89528 жыл бұрын
+Walton's Inc. that's great I'll do that thanks....
@lesgreen20008 жыл бұрын
Walton's Inc. Aa
@mitchellcox29285 жыл бұрын
which casings do i use for reloading ammo.
@Connal738 жыл бұрын
Thank You sir,
@AlphaChinoz3 жыл бұрын
Why's this in my recommended? KZbin algorithm gone wild again?